Be it fresh, jewel-like berries that evoke warm, sunny days or, deep, mysterious fish sauces that either delight or disgust, our affair with food and ingredients is an ongoing adventure that will forever fascinate the senses.

Hop over to Sushi King to enjoy the season’s warmth with delectable street food that makes its appearance during the Summer Festival in Japan. Served at all Sushi King restaurants in Malaysia, the summer food festival includes crowd favourites such as Spicy Salmon Nigiri that comes with a dollop of chilli flakes and Takoyaki Tenpura, which is a delicious deep-fried octopus dough ball served with okonomi sauce and mayonnaise. Lots of other seasonal offerings are offered too with prices ranging from approx. USD1.50 to USD5. The Japanese Street Food Festival runs till end of August 2014. www.sushi-king.com

THE HEALTHIER OPTION!

Nutritious, packed with vitamins and tasty to boot, this Vegetable Pasta dish is certainly a must-try meal when flying on any Malaysia AirAsia flight. Made with fusilli tossed with heaps of broccoli, brinjal, zucchini, capsicum, cherry tomatoes and black olives, and seasoned with garlic, olive oil and basil, it is a light meal that is perfect for guests who prefer a hearty but healthy meal. Priced at MYR12 (approx. USD3.20), this Vegetable Pasta is available only for Pre-booked meals. www.airasia.com

“The Vegetable Pasta is a delicious meal that is healthy, satisfying and full of nutritional value. I’d strongly recommend it to anyone who is keen to eat a well-balanced meal. The clean flavours will satisfy your cravings without making you feel stuffed.”

~Simon Alebiosu, AirAsia’s Health & Wellness Advisor

THE FAT SPOON COOKBOOK

The enterprising lasses who own the popular diner called The Fat Spoon in Damansara Utama in Petaling Jaya, Malaysia, have come out with a cookbook that showcases their love for good food and, in particular, their keen sense of experimenting with flavours, taste and cooking styles. Melissa and Michelle Pong have taken popular Peranakan (Straits Chinese) treats and other Asian culinary favourites, and given these dishes curious but delicious twists by marrying seemingly disparate styles and cuisines. Old-school meets youthful zest is an apt description, especially with dishes like Avocado Fritters & Kaffir Lime Mayo, and Ox Tongue Potato Stacks. Packed with many hybrid recipes, this book nudges you to experiment with ingredients and cooking styles. The Fat Spoon Cookbook retails at approx. USD12 and can be purchased at MPH bookstores or at www.mphonline.com

HAVE SOME DIM SUM

The ‘All You Can Eat Dim Sum’ deal at Celestial Court, Sheraton Imperial Kuala Lumpur that offers more than 70 dim sum treats, is the perfect way to spend your weekends with family and friends. From pan-, deep- and stir-fried to baked and steamed bites, diners can indulge in little explosions of taste, flavour and textures in each mouthful. In addition to limitless dim sum dishes such as Celestial Steamed Jumbo Har Gao with Asparagus and, Crab Meat and Minced Seafood Mini Bun in Tom Yam Broth, guests can also enjoy dishes such as roast duck, fresh oysters and BBQ chicken at a mini buffet. This promotion, priced at approx. USD28++ per person, is available on Sundays and public holidays between 10.00am and 2.30pm, and runs till the end of 2014. SPG members enjoy a 20 per cent discount. T&C apply. www.sheratonimperialkualalumpur.com

VERY BERRY

Summer is the time for bumper crops of berries. These gorgeous globules are packed with nutrients, but the harvest season doesn’t last long. Frozen ones, however, are acceptable as the berries are flash frozen the moment they’re picked. Here are some easy tips on how to use berries – fresh or frozen.

Toss handfuls of any berries in season into milk and ice for a delicious smoothie. Mix in yoghurt or ice cream for added luxury.

Serve slices of plain butter cake with fresh or, a compote of berries.

Blitz berries with a little lemon juice and drizzle this coulis over ice cream or pancakes.

Mix sliced strawberries with a little balsamic vinegar for an unusual but sublime fruit salad.

Muddle berries in a tall glass and top with either soda water or sparkling wine.

Throw a few berries in a pitcher of ice water and enjoy the fruity notes.

If you still have leftover berries, crush a handful and mix with a half cup of yoghurt and 2 tbsp. honey. Slather onto face and leave on for 15 minutes. Wash clean. The berries deliver huge amounts of antioxidants to your face!

GETTIN’ FREEKEH

Touted as super food, freekeh is one of the oldest grains around, cultivated and consumed since ancient times. Greenwheat Freekeh grains are harvested while still young, and are parched, roasted and dried. They are 100 per cent natural and free from chemicals, additives, colourings and preservatives. RRP USD5.70 for a 400g pack. www.greenwheatfreekeh.com.au